Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

International Dairy Journal

Volumn 33, Issue 2, 2013, Pages 112-119

  Pedersen, T B ^a   Ristagno, D ^b   McSweeney, P L H ^b   Vogensen, F K ^a   Ardo Y ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO PEPTIDASE; AMINOTRANSFERASE ACTIVITIES; AROMATIC AMINO ACID; LEUCONOSTOC MESENTEROIDES; POTENTIAL IMPACTS; SHORT-CHAIN FATTY ACIDS; STARTER CULTURES; STATIONARY PHASE;

BACTERIA;

AMINO ACIDS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DANICUS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. CREMORIS; LEUCONOSTOC PSEUDOMESENTEROIDES;

EID: 84882866969     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.03.003     Document Type: Article

References (43)

1. Adamberg K., Antonsson M., Vogensen F.K., Nielsen E.W., Kask S., Moller P.L., et al. Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese. International Dairy Journal 2005, 15:873-882.
2. Ardö Y. Flavour formation by amino acid catabolism. Biotechnology Advances 2006, 24:238-242.
3. Ardö Y., Jonsson L. Chromatographic profiling of aminopeptidolytic activities in lactobacilli as a tool for strain identification. Journal of Dairy Research 1994, 61:573-579.
4. Ardö Y., Varming C. Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter. Australian Journal of Dairy Technology 2010, 65:153-158.
5. Boquien C., Corrieu G., Desmazeaud M. Effect of fermentation conditions on growth of Streptococcus cremoris Am2 and Leuconostoc lactis cnrz 1091 in pure and mixed cultures. Applied and Environmental Microbiology 1988, 54:2527-2531.
6. Bradford M. Rapid and sensitive method for quantitation of microgram quantities of protein utilizing principle of protein-dye binding. Analytical Biochemistry 1976, 72:248-254.
7. Casaburi A., Villani F., Toldra F., Sanz Y. Protease and esterase activity of staphylococci. International Journal of Food Microbiology 2006, 112:223-229.
8. Christensen J.E., Dudley E.G., Pederson J.A., Steele J.L. Peptidases and amino acid catabolism in lactic acid bacteria. Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology 1999, 76:217-246.
9. Cogan T.M., Jordan K.N. Metabolism of Leuconostoc bacteria. Journal of Dairy Science 1994, 77:2704-2717.
10. Collins Y., McSweeney P., Wilkinson M. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 2003, 13:841-866.
11. de Palencia P.F., de la Plaza A., Amarita F., Requena T., Pelaez C. Diversity of amino acid converting enzymes in wild lactic acid bacteria. Enzyme and Microbial Technology 2006, 38:88-93.
12. Díaz-Muñiz I., Banavara D.F., Budinich M.F., Rankin S.A., Dudley E.G., Steele J.L. Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach. Journal of Applied Microbiology 2006, 101:872-882.
13. Elshafei H. Accelerated ripening of ras cheese using cell-free-extract, freeze-shocked and heat-shocked Leuconostoc spp cultures. Nahrung-food 1994, 38:599-605.
14. Elshafei H., El-Soda M., Ezzat N. The peptide-hydrolase system of the Leuconostoc. Journal of Food Protection 1990, 53:165-169.
15. Exterkate F. Introductory study of proteolytic system of Streptococcus cremoris strain hp. Netherlands Milk and Dairy Journal 1975, 29:303-318.
16. Exterkate F., Lagerwerf F., Haverkamp J., vanSchalkwijk S. The selectivity of chymosin action on alpha(s1)- and beta-caseins in solution is modulated in cheese. International Dairy Journal 1997, 7:47-54.
17. Farrow J.A.E., Facklam R.R., Collins M.D. Nucleic-acid homologies of some vancomycin-resistant Leuconostocs and description of Leuconostoc-citreum sp-nov and Leuconostoc-pseudomesenteroides sp-nov. International Journal of Systematic Bacteriology 1989, 39:279-283.
18. Fox P., McSweeney P. Proteolysis in cheese during ripening. Food Reviews International 1996, 12:457-509.
19. Gonzalez L., Sacristan N., Arenas R., Fresno J.M., Eugenia Tornadijo M. Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese. Food Microbiology 2010, 27:592-597.
20. Holland R., Liu S., Crow V., Delabre M., Lubbers M., Bennett M., et al. Esterases of lactic acid bacteria and cheese flavour: milk fat hydrolysis, alcoholysis and esterification. International Dairy Journal 2005, 15:711-718.
21. Jensen M.P., Ardö Y. Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains. International Dairy Journal 2010, 20:149-155.
22. Kahala M., Mäki M., Lehtovaara A., Tapanainen J.-M., Katiska R., Juuruskorpi M., et al. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili. Journal of Applied Microbiology 2008, 105:1929-1938.
23. Kask S., Adamberg K., Orlowski A., Vogensen F.K., Moller P.L., Ardö Y., et al. Physiological properties of Lactobacillus paracasei, L. danicus and L-curvatus strains isolated from Estonian semi-hard cheese. Food Research International 2003, 36:1037-1046.
24. Kelly W., Asmundson R., Harrison G., Huang C. Differentiation of dextran-producing Leuconostoc strains from fermented rice cake (puto) using pulsed-field gel-electrophoresis. International Journal of Food Microbiology 1995, 26:345-352.
25. Kelly W., Huang C., Asmundson R. Comparison of Leuconostoc oenos strains by pulsed-field gel-electrophoresis. Applied and Environmental Microbiology 1993, 59:3969-3972.
26. Kieronczyk A., Skeie S., Langsrud T., Le Bars D., Yvon M. The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids. International Dairy Journal 2004, 14:227-235.
27. Kieronczyk A., Skeie S., Olsen K., Langsrud T. Metabolism of amino acids by resting cells of non-starter Lactobacilli in relation to flavour development in cheese. International Dairy Journal 2001, 11:217-224.
28. Law J., Haandrikman A. Proteolytic enzymes of lactic acid bacteria. International Dairy Journal 1997, 7:1-11.
29. Nieto-Arribas P., Sesena S., Poveda J.M., Palop L., Cabezas L. Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture. Food Microbiology 2010, 27:85-93.
30. Olsen K.N., Brockmann E., Molin S. Quantification of Leuconostoc populations in mixed dairy starter cultures using fluorescence in situ hybridization. Journal of Applied Microbiology 2007, 103:855-863.
31. Pedersen A.H. Deep frozen starter cultures in cheesemaking, and studies on the fermentation of lactose and citric acid in fresh cheese, caused by aroma-forming bacteria. Beretning, statens forsøgsmejeri 1979, Vol. 235:4-40. Statens Forsøgsmejeri, Hilleroed, Denmark.
32. Sanchez J.I., Martinez B., Rodriguez A. Rational selection of Leuconostoc strains for mixed starters based on the physiological biodiversity found in raw milk fermentations. International Journal of Food Microbiology 2005, 105:377-387.
33. Savijoki K., Ingmer H., Varmanen P. Proteolytic systems of lactic acid bacteria. Applied Microbiology and Biotechnology 2006, 71:394-406.
34. Sawadogo-Lingani H., Lei V., Diawara B., Nielsen D.S., Moller P.L., Traore A.S., et al. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer. Journal of Applied Microbiology 2007, 103:765-777.
35. Schleifer K.H. Class I. Order II. Family V. Leuconostocaceae fam. Nov. Bergey's manual of systematic bacteriology 2009, Vol. 3:624-634. Springer, New York, NY, USA. P. De Vos, G.M. Garrity, D. Jones, N.R. Krieg, W. Ludwig, F.A. Rainey (Eds.).
36. Server-Busson C., Foucaud C., Leveau J.Y. Selection of dairy Leuconostoc isolates for important technological properties. Journal of Dairy Research 1999, 66:245-256.
37. Smit B., Engels W., Wouters J., Smit G. Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal. Applied Microbiology and Biotechnology 2004, 64:396-402.
38. Thage B.V., Houlberg U., Ardö Y. Amino acid transamination in permeabilised cells of Lactobacillus helveticus, Lb. paracasei and Lb. danicus. Journal of Dairy Research 2004, 71:461-470.
39. Thunell R.K. The dairy Leuconostocs - taxonomy of the Leuconostocs. Journal of Dairy Science 1995, 78:2514-2522.
40. Vafopoulou-Mastrojiannaki A. Influence of pH and NaCl on proteolytic and esterolytic activity of intracellular extract of Leuconostoc mesenteroides subsp mesenteroides K(1)G(8) strain. Milchwissenschaft 1999, 54:314-316.
41. Vafopoulou-Mastrojiannaki A., LitopoulouTzanetaki E., Tzanetakis N. Esterase activities of cell-free extracts from 'wild' strains of Leuconostocs and heterofermentative Lactobacilli isolated from traditional greek cheese. Letters in Applied Microbiology 1996, 23:367-370.
42. Williams A., Noble J., Banks J. Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese. International Dairy Journal 2001, 11:203-215.
43. Yvon M., Rijnen L. Cheese flavour formation by amino acid catabolism. International Dairy Journal 2001, 11:185-201.